Jinggu "Golden Strand" Pure Bud Yunnan (Spring 2012)

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Terri HarpLady
Average preparation
190 °F / 87 °C

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  • “This one really exceeded my expectations. Based solely on the description and picture alone, I was thinking it would be nice but kinda average (for its type). But it has a refreshing liquor,...” Read full tasting note
    84
    DMTea 318 tasting notes

From Yunnan Sourcing

This tea is made from early spring tea (late March 2012) and is made from highest grade Yunnan Large-Leaf buds! Fermentation is brief and masterfully controlled to preserve the delicate taste and appearance of this rare tea. This tea is the goldest and hairiest in appearance that i have ever sold. Jinggu area tea is often referred to as “Da Bai Hao” (aka Big White Fur) for its prominent hairy white buds.

The brewed tea liquor is golden with the slighest golden and reddish hues. The flavor is smooth and sweet! For a stronger cup brew with more leaves or increase steeping time. This is a delightful Yunnan Hong Cha in both appearance and taste.

Producer: White Dragon Tea Factory
Production time: Spring 2012

About Yunnan Sourcing View company

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1 Tasting Note

84
318 tasting notes

This one really exceeded my expectations. Based solely on the description and picture alone, I was thinking it would be nice but kinda average (for its type). But it has a refreshing liquor, slightly fruity flavour, and the nice malty and earthy notes I expect.

And another thing, I don’t think the picture does this tea justice. Looking inside the bag, these leaves are big, beautiful and colourful. I know the appearance of leaves isn’t related to flavour, but it was a delight just to look at the dry leaves.

Overall I can’t say this is one of my (all time) favourite black teas, but it certainly has a wonderful charm. I’m looking forward to getting to the bottom of my 100g purchase. From the teas I’ve tried so far (and yet to review) from YS, they do a good job of providing a lot of black teas with different characteristics.

100ml purion teapot, 3 tsp (it’s hard to scoop the leaves out, so 3 is probably right for me), 6 short steeps

Preparation
190 °F / 87 °C

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